Drink me

The Daily Telegraph - Telegraph Magazine - - THE CUT / THE FOOD - Hamish An­der­son

‘More im­por­tant than the food pair­ing is the per­son with whom you drink the wine,’ so says Chris­tian Moueix. His fam­ily busi­ness owns some of the most il­lus­tri­ous names in Bordeaux in­clud­ing Château Pétrus, so he knows a thing or two about it.

Rules shouldn’t gov­ern what you serve your guests; rather it should be a feel­ing of what will be work best for that par­tic­u­lar mo­ment. Food is, of course, part of the equa­tion and is of­ten my start­ing point. Then I might con­sider how many peo­ple are com­ing: large par­ties tend to be bois­ter­ous and the focus is in­evitably drawn away from the food and drink. Some friends en­joy try­ing mul­ti­ple wines; oth­ers find the con­stant change tire­some. If you have some­thing par­tic­u­larly good to of­fer, serve it at the be­gin­ning or end of meal when it is more likely to get no­ticed.

Sweet wine is a bril­liant way to leave a vi­nous mem­ory – it is so rarely drunk that a good one is al­ways ap­pre­ci­ated. My last con­sid­er­a­tion is cost. If your friends usu­ally drink £4.99 plonk it doesn’t mean they won’t ap­pre­ci­ate your longtrea­sured bot­tles. My choices be­low should wow ev­ery­one at the ta­ble.

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